4 pork chops (about 1 1/2 lb)
1 teaspoon each grated orange and lemon rind
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons minced fresh chives or green onions
3/4 teaspoon chili powder
1/4 teaspoon each paprika and pepper
1/4 teaspoon hot pepper sauce
1. Trim all but 1/4 inch fat from chops; nick fat on chops at 1-inch intervals.
2. In shallow dish large enough to hold chops im single layer, mix together orange and lemon rind, orange and lemon juices, oil, chives, chili powder, paprika, pepper and hot pepper sauce. Add chops, turning to coat both sides; cover and marinate in refrigerator for at least 1 hour or up to 1 day.
3. Remove chops, reserving any marinade; cook chops on greased grill over medium-hot coals or on medium-high setting, turning once and brushing with marinade, for 12 to 15 minutes or until no longer pink inside. Season with salt to taste.